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Beef and Tortellini Soup
Beef and Tortellini Soup

Beef and Tortellini Soup

15 Min(s)
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1 serving
Original recipe yields 1 serving
1 package (17 oz.) fully cooked Beef Roast Au Jus or 3 cups of cooked roast with reserved juices/gravy
2 Tbsp butter or margarine
1/2 medium sweet onion
2 Tbsp all purpose flour
2 cans (14 1/2 oz. each) beef broth
1 can (19 oz.) navy or light red beans drained
1 jar (26 oz.) tomatoe-basil pasta sauce
1 package (9 oz.) refrigerated cheese-filled tortellini
1 package (6-7 oz.) fresh baby spinach
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Let's Make It
1
Chop roast, reserve juices, and set aside.
2
Melt butter in a soup pot over medium to high heat; add onion, and saute 2 minutes. Add flour; cook, stirring constantly, 1 minute.
3
Gradually add beef broth, and cook, stirring constantly, until mixture begins to thicken. Stir in roast, reserved juices, beans and pasta sauce.
4
Bring to boil; stir in tortellini, and cook 5 minutes. Add spinach, and cook 1 minute.
5
Serve immediately with garlic bread and salad or fresh steamed vegetables.
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